醸造醪の濾過, 圧搾に関する研究(第1報) : 醤油, 清酒醪に対する恒圧濾過方程式の検討

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Four kinds of Shoyu and Sake mashes were filtered at constant pressure (0〜6Kg/cm^2) and vaccum conditions (200〜650 mmHg). The average specific resistance of these slurries and resistance of filter medium containing the first layer of cake were determined by Wiley and Brown's filtration equation. In both cases, we obtained the following values : average specific resistance ; <α_m>^^^-=(1.1〜3.18)10^<12>Δp^<0.87〜0.99>resistance of filter medium ; R_m=(1.98〜4.9)10^<11>Δp^<0.9〜1.2>These values were nearly equal to the average specific resistance of the slurries for ignition-plugs.The filtration equations of these fermentation mashes were derived from experimental data, expressing time in terms of pressure, surface area, and volume of filtrate, and enabled prediction of filtration parameters with acceptable accuracy for engineering purposes. For example, for the mash of Shoyu manufactured by natural process ; θ≒18.5Δp^<-0.02> : (V/A)^2+2Δp^<-0.1>(V/A)
社団法人日本生物工学会の論文
1963-01-15